Question 2: The common practices of squid larvae and the steps of how authentic squid larvae make fried squid larvae.
1
Prepare raw materials.
2
Wash cuttlefish larvae, cut green pepper and onion into pieces, and shred onion, ginger and pepper.
three
Add water to the wok and pour in a little cooking wine.
four
Pour cold water into the squid larvae and take them out as soon as you see a dozen rolls of tentacles.
five
Mix the juice with soy sauce, salt, sugar and white wine.
six
Pour a little oil, onion, ginger and pepper into the wok, and stir-fry the onion and green pepper first.
seven
After the side dishes are cooked, pour in cuttlefish larvae, put them in a bowl of juice and cook them quickly and evenly.
Question 3: How do cuttlefish larvae with seeds eat fried cuttlefish larvae with green peppers?
Ingredients: 300g cuttlefish, one green pepper (sliced), a little raw ginger powder, oyster sauce, soy sauce, cooking wine, salt, soup, etc.
Practice: Wash cuttlefish larvae, drain water, marinate them with raw flour, salt, sugar, cooking wine and light soy sauce for 10 minute, first take out the oil pan, add green peppers, add a little salt, stir-fry them to 80% maturity, and put them on a plate for later use. Add shredded ginger, stir-fry mullet roe, add a little light soy sauce, stir-fry for a few times, cover the pan for more than ten seconds, bring to the boil, add green pepper, stir-fry and add oyster sauce. Because the squid larva love the water, if there is still a lot of water after adding oyster sauce, you can thicken it with raw powder, collect the juice and put it on a plate.
Steamed cuttlefish larvae with Flammulina velutipes
Materials:
Flammulina velutipes 150g, cuttlefish 200g, onion 1, a little coriander powder.
Appropriate amount of edible oil, salt, soy sauce and XO sauce.
Production method:
1, cut the old root of Flammulina velutipes into sections, wash it, put it in a plate, wash the onion and cut into pieces;
2. Wash the viscera of cuttlefish larvae, put them on Flammulina velutipes, mix the seasonings evenly, pour them on cuttlefish evenly, steam them in a steamer, and then sprinkle with chopped green onion and coriander.
Pepper cuttlefish
Ingredients: 400g cuttlefish larvae, 50g red pepper150g.
5g shallot, 4g ginger, 4g garlic, refined salt 1 teaspoon, cooking wine 1 teaspoon, a little monosodium glutamate and pepper, 75g chopped pepper, 5g sesame oil and 75g vegetable oil.
Production steps:
1. Take out the ink sac of cuttlefish viscera, tear off the epidermis and wash it.
2. Wash the shallots after root removal, tie 4g into onion knots, and cut into powder at 1 g; Peel ginger and cut into pieces; Peel garlic and cut into garlic slices.
3. Wash the red pepper, cut it into small pieces and mix well with the chopped pepper.
4. Wash the pot and put it on the fire. Add 500 grams of water and bring to a boil. Add squid larvae and cooking wine, and blanch until it breaks. Take out and drain.
5. Then, put it neatly in a deep pot, sprinkle with salt, cooking wine and monosodium glutamate, and add chopped pepper sauce, garlic slices, ginger slices and onion knots.
6. Wash the steamer, put half a pot of water into it, bring it to a boil over high fire, put it on the steamer, put the cuttlefish with chopped pepper on it, cover the pot, steam it over high fire for about 8 minutes, take it out until it is cooked, pick out the onion and ginger slices, and add chopped green onion.
7. Wash the wok, enlarge the fire, scoop in vegetable oil and burn it to 80% heat, pour it on chopped green onion, then pour sesame oil and sprinkle with pepper.
Question 4: How do dried cuttlefish eat oyster sauce?
Oyster sauce is sold in all major supermarkets.
Ingredients: Jiang Mo, minced garlic, oyster sauce (available in major supermarkets. ) green peppers and carrots.
Preparation: Wash the squid larvae and cook them in boiling water (not too long, otherwise they will not taste good when they are old. )
Cut green peppers and carrots are fried in hot oil, which will not last long and will easily destroy the nutritional value of vegetables.
Stir-fry: put oil in the pan, add Jiang Mo and minced garlic when the oil is hot, and then add oyster sauce (be careful not to burn it when putting oyster sauce, and be careful when putting oyster sauce. ) Add cuttlefish larvae, stir-fry green peppers and carrots, add salt and chicken essence (you can use monosodium glutamate).
Stir well and serve.
Zaibaofan
Cuttlefish is born with a cute little face. We always miss its freshness in hot pot, but it is round.
The bulging white belly can't help but make people think-so fresh and tender, it may give the things inside a different freshness? Sure enough, the rice it cooks is fresh!
Raw materials: rice 100g, 7 cuttlefish larvae, 50g onion, green pepper and red pepper 1 each.
Seasoning: salt, oil, vinegar, cooking wine, onion and ginger.
Exercise:
1. Taomi. Wash onion and green pepper and dice.
2. Add salt and oil to the above raw materials and mix well for later use.
3. Mix cuttlefish larvae with onion, ginger, salt, vinegar and cooking wine, and marinate for 10 minute.
4. Fill the abdomen of the squid larvae with the mixed raw materials and steam them in a pot.
You can't choose cuttlefish that is too small, and rice grains are not easy to fit in. Moreover, it can't be made of frozen cuttlefish, and the head and body are easily scattered and deformed when thawing. The ingredients in the rice can be matched by yourself, but it is best not to lose onions, which are used to deodorize squid larvae.
Question 5: How to eat cuttlefish? Soak the dried cuttlefish in cold water for about 8- 12 hours until the cuttlefish is completely soft (clean water can be changed several times in the middle). The dishes made by cuttlefish are very chewy and do not need alkali. When cleaning cuttlefish, you must peel off a layer of film on the surface of cuttlefish, and then remove bones and viscera to wash it, so that the cooked cuttlefish tastes pure and will not have fishy smell. Dried cuttlefish barbecue:-Grilled pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End. Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking. Stewed cuttlefish with peach kernel Ingredients: 6g peach kernel, some dried cuttlefish. Method: Soak, wash and slice dried cuttlefish, put peach kernel and cuttlefish into a pot, add appropriate amount of water, boil over medium heat, and then simmer over low heat. After the cuttlefish is cooked, add a little salt and monosodium glutamate and mix well. As a dish, help yourself. Braised black-bone chicken with cuttlefish raw materials: dried cuttlefish, black-bone chicken about 500g, codonopsis pilosula 30g, medlar 15g, ginger, salt, monosodium glutamate and soy sauce. Methods: cuttlefish bone was dried in the sun, soaked, washed and sliced, washed with Radix Codonopsis and Fructus Lycii, stuffed into the belly of silky fowl with hair removed and viscera removed, and sewed the belly with thread. Add water and ginger into the casserole and cover the casserole. Boil with strong fire first, then simmer for 2 hours to taste. Raw materials of Porphyra Cuttlefish Soup: 50g Porphyra, 0/00g dried cuttlefish, 0/50g pork belly, a little salt and monosodium glutamate. Method: Soak dried cuttlefish until soft and wash it. Cut its inner shell into small pieces, soak in laver, wash off silt and impurities, and wash pork belly and cut into small pieces. Put all the ingredients in a casserole, add water 1500ml, first boil with strong fire, then simmer for 3 hours, and season with salt and monosodium glutamate. Raw materials for burning cuttlefish with river shrimp: cuttlefish 200g, river shrimp 80g, kale 100g, and salt 5g. 2g monosodium glutamate, sugar 1g, oyster sauce 1g, Shaoxing wine 1g, proper amount of raw flour, 500g salad oil (actual oil 15g) and sesame oil1g. Method: Wash cuttlefish and cut into rolls, wash river shrimp with a shrimp gun, peel ginger and cut into small pieces, and cut kale into pieces and wash. Put the oil in the wok, when the oil temperature reaches 90 degrees, add the cuttlefish roll and shrimp, fry until it is 80% cooked, and pour out. Stay in the pot; Add ginger slices, stir-fry kale for a while, add cuttlefish rolls and shrimps, add sake, add salt, monosodium glutamate, sugar and oyster sauce, stir-fry over high heat until it tastes good, thicken it with wet raw flour and pour in sesame oil.
Question 6: the method of frying cuttlefish larvae, how to cook cuttlefish larvae and stir-fry them.
condiments
500 grams of squid larvae
Onion 1
1 green pepper
condiments
Red pepper
Proper amount
verdant
Proper amount
energy
1?o'clock
edible oil
Proper amount
Cooking wine
1?o'clock
dark soy sauce
1?o'clock
salt
1?o'clock
refined sugar
1?o'clock
Chinese hard liquor
1?o'clock
Fried cuttlefish.
1.
The cuttlefish larvae are thawed for 2-3 hours at room temperature, and the goods are stored in a refrigerated room 12 hours.
Rinse 1-2 times for standby.
2.
Wash cuttlefish larvae, cut green pepper and onion into pieces, and shred onion, ginger and pepper.
3.
Add water to the wok and introduce a little cooking wine.
4.
Cold water, squid larvae into the pot, see squid larvae tentacles rolled up, immediately take out.
5.
Mix the juice with soy sauce, salt, sugar and a little white wine.
6.
Pour oil into a wok, add onion, ginger and pepper, stir-fry until fragrant, then add onion and green pepper.
7.
After the side dishes are cooked, introduce cuttlefish larvae, add the juice prepared before, and stir fry quickly and evenly ~
Cooking tips
Cuttlefish is imported at one stop and tastes delicious. In fact, you can eat it after scalding it. It is not recommended to fry it for too long, otherwise it will not taste good ~
Question 7: Fried cuttlefish is a common practice. How to make authentic main ingredients for fried cuttlefish?
500 grams of squid larvae
Onion 1
1 green pepper
condiments
Red pepper
Proper amount
verdant
Proper amount
energy
1?o'clock
edible oil
Proper amount
Cooking wine
1?o'clock
dark soy sauce
1?o'clock
salt
1?o'clock
refined sugar
1?o'clock
Chinese hard liquor
1?o'clock
Fried cuttlefish.
1.
The cuttlefish larvae are thawed for 2-3 hours at room temperature, and the goods are stored in a refrigerated room 12 hours.
Rinse 1-2 times for standby.
2.
Wash cuttlefish larvae, cut green pepper and onion into pieces, and shred onion, ginger and pepper.
3.
Add water to the wok and introduce a little cooking wine.
4.
Cold water, squid larvae into the pot, see squid larvae tentacles immediately rolled out.
5.
Mix the juice with soy sauce, salt, sugar and a little white wine.
6.
Pour oil into a wok, add onion, ginger and pepper, stir-fry until fragrant, then add onion and green pepper.
7.
After the side dishes are cooked, introduce cuttlefish larvae, add the juice prepared before, and stir fry quickly and evenly ~
Question 8: Advantages of eating squid larvae: The flesh of squid is edible, and the ink in its ink sac can be processed into industrial use. Ink sac is also a medicinal material, and the inner shell can feed caged birds with calcium. The viscera of cuttlefish can be squeezed into viscera oil, which is a good raw material for tanning. Its eyes can be made into eyeball glue, which is the best glue. Common squid in China are squid (commonly known as squid), golden squid and needleless squid. Squid is one of the four major seafood products in China (Pseudosciaena crocea, Pseudosciaena crocea, hairtail and squid), with large catch, delicious meat and rich nutrition.
Squid can be said to be the treasure of the whole body. It is not only crisp and refreshing, but also has high nutritional value and medicinal value. Every100g of squid meat contains protein13g.
Squid hamburger
Squid hamburger
Fat is only 0.7 grams, and it also contains carbohydrates, vitamins A and B, calcium, phosphorus, iron and other essential substances. It is a nutritious food with high protein and low fat. It is worth mentioning that it is an ideal health food for women to shape their bodies and maintain their skin. Squid shell contains calcium carbonate, chitin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt and so on. The ink of cuttlefish contains a mucopolysaccharide, which has been proved to have certain anticancer effect on mice. [6]
According to the theory of traditional Chinese medicine, squid is salty and flat, and enters the liver and kidney meridians; Has the effects of nourishing blood, dredging menstruation, promoting lactation, invigorating spleen, tonifying kidney and nourishing yin, regulating menstruation and stopping leukorrhagia, and can be used for treating menoxenia, edema, damp arthralgia, hemorrhoid and beriberi. Squid and spine (called cuttlebone in Chinese medicine) can be used as medicine. Li Shizhen called cuttlefish "blood medicine", which is a good medicine for treating women's anemia and amenorrhea due to blood deficiency.
Squid combines the delicious function of food with the health care function. According to the traditional concept of traditional Chinese medicine, there are two kinds of treatment: drug therapy and dietotherapy, and dietotherapy is to combine the delicious function and medicinal value of food, which is in line with the traditional medical concept and close to the concept of modern health food.
Applicable people: suitable for people with yin deficiency, anemia, amenorrhea due to women's blood deficiency, leukorrhagia and metrorrhagia.
Matching should be taboo: □ It should be matched with gold; √ cuttlefish+pumpkin = eye protection and eyesight; √ cuttlefish+cauliflower = prevent colds and help digestion; □ Taboo collocation of mutual restraint; × squid+acidic juice = destroying the absorption of protein. People with spleen and stomach deficiency and cold should eat less; Use with caution in patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis. People with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases are not suitable for eating. Squid fish is a kind of hair and should not be eaten by sick people. Cuttlefish and eggplant are in harmony.
Question 9: How to cook boiled cuttlefish? Squid is rich in protein, and its shell contains calcium carbonate, keratin, mucus, and a small amount of sodium chloride, calcium phosphate and magnesium salt. Squid has the effects of strengthening yang, building body, nourishing blood and kidney, invigorating stomach and regulating qi.
food
condiments
cuttlefish
1
condiments
soybean
Proper amount
refined sugar
Proper amount
step
1. Frozen cuttlefish
2. After the squid is thawed, the internal organs are removed, cleaned and put into a pot filled with water.
Burn for four or five minutes
4. Take out the cuttlefish and slice it.
Put it on the plate
Step 6 dip in soy sauce and vinegar
skill
Don't cook cuttlefish for too long, or the meat will be tough and not delicious.
Question 10: How to freeze squid larvae? There are many ways to make frozen squid larvae. Several methods of curing cuttlefish larvae are introduced.
Ingredients: squid larvae
Seasoning: Sichuan pickled pepper, pickled ginger and onion,
Production method:
A, cuttlefish larvae soak in water, Sichuan pickled pepper, pickled ginger and onion stir-fry.
B, add seasoning and cuttlefish larvae, stir-fry at the same speed and thicken.
Features: invigorating spleen and appetizing, benefiting qi and eliminating dampness.
Tomato, sour beans and cuttlefish noodles
Ingredients: 50 grams of sour beans, tomato 1 piece, 50 grams of fresh cuttlefish, 4 onions1/pieces, 3 cloves of garlic, 30 ml of white wine, and 3 pieces of Italian spherical vegetable noodles.
Practice: 1. Stir-fry onion and garlic with olive oil and cook spaghetti for later use; 2. Add cuttlefish, drizzle with white wine and stir fry; 3. Add sour beans and tomatoes and stir fry; 4. Finally, stir fry with the cooked spaghetti.
Chef's Note: Authentic cuttlefish noodles are made of cuttlefish juice, which is said to have anti-cancer effect, but it is very troublesome to make. Can be replaced by other pasta, fresh cuttlefish stir-fried, but also full of cuttlefish flavor.
Fried cuttlefish flower
Ingredients: * 2 cuttlefish * 65438+ 0 bamboo shoots * 4 peppers * sliced carrots, a little * 2 tablespoons minced garlic in each nine-story tower.
Seasoning: * soy sauce 1 spoon * salt 1/2 tablespoons * 3 tablespoons of sugar * 2 tablespoons of white vinegar * a little white powder of sesame oil 1 spoon * water 1 cup * a little wine.
Method:
Wash cuttlefish, cut off the head and beard, cut a straight knife on the inside into 3 equal parts, then cut it with an oblique knife (that is, cut off the second knife after keeping one knife), and marinate it with a little wine (to remove fishy smell) for use.
Bamboo shoots and carrots are cooked and sliced, and peppers are sliced obliquely. Stir-fry cuttlefish in 6 tbsp oil at high temperature for a while, then take it out. Stir-fry minced garlic and pepper in the remaining oil, add bamboo shoots and seasonings to boil, then add cuttlefish and nine-story tower for stewing, and thicken with white powder water to make a thin juice.
Pour some sesame oil before cooking to add luster and fragrance.
Cooking guide: cuttlefish can be cut into a cross and made into a cylinder. The cutting method described in this paper is the cutting method of pork tenderloin, which feels more weighty.
"Dongpo cuttlefish"
This is a famous traditional Sichuan dish. Dongpo cuttlefish in Leshan, Sichuan, is said to have started in the Song Dynasty and is related to Su Dongpo. Dongpo cuttlefish, formerly known as cuttlefish, is a black-skinned fish with a small mouth, long body and much meat, which is produced in Minjiang River and Wulong Mountain Scenic Resort at the foot of Lingyun Mountain in Leshan, Sichuan. It was originally used for cooking in the local area, but it is not famous. According to legend, Su Dongpo, a poet of the Song Dynasty, often went to Lingyunyan to wash inkstones when he was studying in Lingyun Temple. The fish in the river ate its ink, and its skin was thick and black, like ink. People call it Dongpo cuttlefish, and it has been famous in the whole province since then. Together with Jiangtuan and Fat Snake, it has become the three famous fish in Chuanjiang and a famous product in Leshan, enjoying a good reputation at home and abroad. Chinese and foreign tourists who come to Leshan, Sichuan now like to taste this dish. Clean cuttlefish, cut it into two pieces, connect the heads, leave half a tail on each side, remove the spine, draw six or seven knife lines (2/3 of the fish) on both sides of the fish with a straight knife, and then rub it all over the body with refined salt and Shaoxing wine. Cut the green onions into 7 cm long sections, then shred them and float them in clear water. Slice sesame oil and watercress. Light the wok, heat the cooked vegetable oil to 80% heat, coat the fish with dry starch, lift the fish tail, and pour the oil on the knife edge with a frying spoon. After the knife edge is turned over and shaped, put the fish belly in the oil, fry until golden brown, take it out and put it on a plate. Leave 50g of oil in the wok, add 50g of lard, stir-fry chives, ginger, garlic and sesame bean paste, add broth, sugar, soy sauce and wet starch to thicken, sprinkle chopped green onion, cook vinegar, add sesame oil, quickly take out the wok, pour the marinade on the fish and sprinkle shredded green onion.